Hawaiian Teriyaki Chicken Skewers
A delightful blend of sweet and savory flavors, these Hawaiian Teriyaki Chicken Skewers feature tender chicken marinated in teriyaki sauce, paired with colorful vegetables and fresh pineapple.
Ingredients
For the marinade
- ½ cup brown sugar
- ½ cup soy sauce Use low-sodium if preferred.
- ¼ cup pineapple juice Fresh or canned is fine.
- 2 cloves minced garlic
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
For the skewers
- 4 pieces cubed boneless skinless chicken breasts (1-inch cubes)
- 1 pieces cubed red bell pepper (1-inch cubes)
- 1 pieces cubed yellow bell pepper (1-inch cubes)
- 1 pieces cubed green bell pepper (1-inch cubes)
- 1 pieces cubed red onion (1-inch cubes)
- 2 cups cubed fresh pineapple (1-inch cubes)
- Green onions (for garnish)
Instructions
Marinade Preparation
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, pepper, and salt over medium-high heat.
- In a separate small bowl, combine the water and cornstarch. Slowly whisk this mixture into the saucepan.
- Bring to a gentle boil and cook for about 1-3 minutes until the mixture starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
Marinating the Chicken
- Add the sauce and the cubed chicken breasts to a sealable container and marinate in the fridge for about 30 minutes.
Assembly and Grilling
- After marinating, thread the chicken onto skewers along with the cubed red, yellow, and green bell peppers, red onion, and fresh pineapple.
- Grill the skewers for 8-10 minutes until the chicken is cooked through.
- Remove from the grill and brush with the reserved sauce. Garnish with green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, warm in the microwave or on a grill.